2 satisfying fruit-filled squares

2 satisfying fruit-filled squares
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For a dessert that tastes as decadent as it looks and incorporates fruit you need to use up fast, look no further than these incredible squares.

Lemon bar surprise

Lemon bars make a refreshing afternoon pick-me-up with tea. With zucchini stirred right into the lemon mixture, the snack becomes truly extraordinary.

Prep time: 20 min

Cook time: 1 hr 5 min

Makes 16

Crust

520 g (4 c) all-purpose flour

400 g (2 c) sugar

2 g (1/2 tsp) ground cinnamon

2 g (1/2 tsp) salt

340 g (1 1/2 c or 3 sticks) cold unsalted butter or margarine

Filling

2 to 2 1/4 kg (8 to 10 c/4 to 5 lbs) peeled, seeded and cubed zucchini

150 ml (2/3 c) lemon juice

200 g (1 c) sugar

5 g (1 tsp) ground cinnamon

2 g (1/2 tsp) ground nutmeg

Preheat the oven to 190°C (375°F).

For crust, combine the flour, sugar, cinnamon and salt in a large bowl. Cut in the butter or margarine until crumbly. Reserve 750 grams (three cups).

Pat the remaining crumb mixture into the bottom of a greased 23 x 33-centimetre (nine x 13-inch) baking pan. Bake until lightly browned, about 12 minutes.

For filling, place the zucchini and lemon juice in a large pot and bring to a boil. Reduce the heat, cover and cook until the zucchini is crisp-tender, six to eight minutes.

Stir in the sugar, cinnamon and nutmeg, then cover and simmer for five minutes (mixture will be thin). Spoon over the crust, then sprinkle with the reserved crumb mixture. Bake until golden, 40 to 45 minutes.

One more notch!

For extra-lemony bars, add the finely grated zest of one lemon to the lemon juice and zucchini.

Apple snack squares

Kids love these snack bars after school, after dinner, or anytime. Butterscotch chips give them an old-time flavour that adults love, too!

Prep time: 10 min

Cook time: 35 min

Makes 2 dozen

400 g (2 c) sugar

2 eggs

175 ml (3/4 c) vegetable oil

325 g (2 1/2 c) self-rising flour

5 g (1 tsp) ground cinnamon

750 g (3 c) peeled and diced tart apples

250 g (1 c) chopped walnuts

175 g (3/4 c) butterscotch chips

Preheat the oven to 180°C (350°F).

In a large bowl, combine the sugar, eggs and oil. Mix well. Stir in the flour and ­cinnamon (batter will be thick).

Stir in the apples and walnuts. Spread into a greased 23 x 33-centimetre (nine x 13-inch) baking pan. Sprinkle with the butterscotch chips.

Bake until golden and a toothpick inserted near the centre comes out clean, 35 to 40 minutes. Cool before cutting.

Ingenious!

If you don’t have walnuts, use pecans or almonds. If you don’t have butterscotch chips, try chocolate chips.


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